Arrange crescent rolls on a 13-in. round pizza pan, forming a ring with wide ends overlapping and pointed ends facing the outer edge of pan.
In a large skillet, saute mushrooms and onion in butter for 8 minutes or until juices are absorbed. Add remaining ingredients; stir well. Spoon over wide ends of rolls. Fold points of rolls over filling and tuck under wide ends at center (filling with be visible).
Bake at 350° for 20-25 minutes or until golden brown.